Stir the thyme, parsley, sesame seeds, salt, and oil together in a small bowl.

Cut the pita breads in half then cut each half into four triangles. Tear each triangle in half at the seam, and brush the rough sides generously with the herb mixture. Place on a large baking sheet, herb side up, and bake until lightly browned and crisp, 12-15 minutes.

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[…] red pepper happen to be two of my favorites. I like it paired with a nice vegetable crudite or herb toasted pita chips.Ingredients:1 can (16 oz) or 2 cups cooked chickpeas drained (reserve liquid)1 large clove of […]